1 Quesadilla: Lay a tortilla on a clean work surface. Place 120 g steak mixture, 5 g jalapeno, 55 g cheese and 50 g roasted peppers over half of the tortilla. Fold tortilla in half over the filling.

Heat griddle or large fry pan over medium heat. Brush with oil. Cook quesadillas for 3 to 4 minutes per side or until golden on both sides and cheese is melted. Cut into 4 wedges. Serve with 1/4 cup (60 mL) each Mexican Baja Chipotle sour cream and Baja guacamole.